Cozy One-Pot Egg Roll Soup

Last winter my friend Sarah dropped by unexpectedly while I was midway through making something that barely resembled dinner. We ended up throwing whatever we had into a pot and this soup was born from that happy accident. The way ginger fills the whole kitchen when you start cooking is pure magic. Now it is my go-to when I need something that feels like a hug but takes almost no effort to put together.

I made this for my sister when she was recovering from surgery and she asked for the recipe three times that week. There is something about that combination of ginger and sesame oil that makes people feel cared for. My kids usually complain about cabbage but they finish every bowl of this soup.

Ingredients

• 1 pound ground pork: This creates the savory base that makes the soup feel substantial and satisfying
• 4 cloves garlic: Freshly minced gives you the best aromatic punch
• 2 tablespoons fresh ginger: The warmth that makes this soup special, grate it yourself for the biggest impact
• 1 tablespoon soy sauce: Use tamari if you need to keep it gluten free
• 1 tablespoon sesame oil: This is what brings that classic egg roll flavor to the broth
• 1 medium yellow onion: Diced small so it melts into the soup
• 6 cups low sodium chicken broth: Starting with low sodium lets you control the salt level
• 1 cup shredded carrots: Adds sweetness and that familiar crunch
• 4 cups green cabbage: Thinly slice it yourself for the best texture
• 1/2 cup green onions: Save some pretty green parts for sprinkling on top
• 1 tablespoon rice vinegar: A little brightness that cuts through the richness
• Salt and black pepper: Season at the end since the broth and soy sauce both bring salt
• 2 large eggs: Optional but those silky ribbons make it feel special

Instructions

Quickly air fry vegetables, roast proteins, bake snacks, and reheat leftovers for easy everyday meals.

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Brown the pork:

Heat your biggest pot over medium high heat and add the ground pork. Break it up with your spoon and let it cook until it is nicely browned which takes about 5 to 7 minutes.

Add the aromatics:

Toss in the onion garlic and ginger. The smell will hit you immediately which is how you know you are doing it right.

Season the base:

Pour in the soy sauce sesame oil and rice vinegar. Stir everything together so the pork gets coated in all that flavor.

Add the broth:

Pour in the chicken broth and bring it to a gentle boil. Watch how the liquid turns into this beautiful golden color.

Simmer the vegetables:

Stir in the carrots and cabbage then turn down the heat. Let it simmer for about 10 to 15 minutes until the cabbage is tender but still has some bite.

Add the eggs:

Slowly drizzle the beaten eggs while gently stirring in circles. Watch them transform into delicate ribbons throughout the soup.

Season to taste:

Give it a try and add salt and pepper if it needs it. Everyone likes their soup differently so trust your own taste buds.

Serve it up:

Ladle into bowls and scatter those green onions on top. Add red pepper flakes if you want some warmth.

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This soup has become my answer to everything now. Bad day at work make the soup. Someone needs comfort make the soup. Tuesday and I am tired make the soup.

Making It Your Own

I have tried so many variations in my kitchen. Ground chicken works beautifully if you want something lighter. Mushrooms add this meaty quality that even my meat loving father in law appreciated. The beauty is that the basic technique stays the same no matter what you swap in.

Serving Suggestions

Crispy wonton strips on top add such a perfect crunch. Sometimes I serve it over steamed rice when I need something more filling. A simple side of steamed bok choy rounds out the meal nicely without much extra work.

Make Ahead Magic

This soup meal preps like a dream and actually tastes better the next day. The flavors have time to marry and develop. Store it in the fridge for up to four days or freeze it for those weeks when cooking feels impossible.

• Reheat gently so the cabbage does not get mushy
• Add fresh green onions when serving to keep that bright pop
• The broth may thicken in the fridge so splash in a little water when reheating

Protect hands when handling hot pans, baking sheets, and cookware while cooking or removing dishes from the oven.

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There is nothing quite like sitting down to a steaming bowl of this soup. It reminds me that the best meals often come from the simplest moments.

Recipe Guide

→ Can I make this vegetarian?

Yes, substitute vegetable broth for chicken broth and replace ground pork with diced firm tofu or mushrooms. The result remains satisfying and full of flavor.

→ What type of cabbage works best?

Napa cabbage offers tender sweetness, while green cabbage provides more crunch. Both work beautifully. Thin slicing ensures quick cooking.

→ Is the egg addition necessary?

The beaten eggs are optional. They add richness and create delicate ribbons, but the soup remains delicious without them for a lighter version.

→ How spicy is this soup?

The base is mild and family-friendly. Add red pepper flakes or sriracha to taste for heat, or serve hot sauce on the side.

→ Can I freeze leftovers?

This soup freezes well for up to 3 months. Skip adding eggs if planning to freeze, and add them when reheating for best texture.

→ What sides pair well?

Steamed jasmine rice, crispy wonton strips, or simple crusty bread complement the savory broth. A fresh cucumber salad balances the warmth.